Last weekend, I attended the launch of macaron at my friend's wine bar. Julie is truly the best hostess ever. If you are in the area, visit OC Wine Mart. As many may know by now, I am somewhat of a macron snob. I will only eat macarons that are crispy and light on the outside; and chewy and moist on the inside. These are just so.
Each guest is given a little party favor of macarons. These are truly delightful takeaway for guests.
Wouldn't a cake be extra snazzy and delicious decorated with macarons of assorted colors? I am thinking for an upcoming party, I will try to make a little cake in this style. Macaron, anyone???
Update: How to store macaron
I adore macaron but I can't eat 2 dozens in a couple of days. That will make me grow horizontally only to quickly. To store, I place macaron in airtight container and store in freezer. To eat, remove macaron at least 30 minutes prior to eating and let macaron come to room temperature naturally. Has anyone tried this method before?